QUICK BAKED BEANS
2 cans pork and beans
2 Tb brown sugar
1 small onion
4 Tb catsup
1 Tb vinegar
1 tsp prepared mustard
In a mixing bowl add beans and chopped onions. Add remaining ingredients and put into 1 1/2 quart casserole. Cut 4 hot dogs in half crosswise and arrange on top of beans. Bake 30 minutes in a 350 degree oven.
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SUPER SANDWICH BAKE
24 slices bread
3 lb. hamburger
12 hot dogs
1/2 cup catsup
4 eggs
2 cups milk
12 slices cheese
4 medium onions, sliced
Lightly toast bread--arrange in a greased 13x9 pan. Brown burger; mix with catsup. Salt and spread over toast (some on each slice). Cut hot dogs in half lengthwise. Arrange on burger. Separate onions and arrange on top. Now top with a slice of cheese and the last slice of bread. Beat egg and milk; pour over toast. Bake until done.
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HEARTY CHOWDER
3 cups diced potatoes
1 1/2 cups water
1/2 lb hot dogs, mushrooms or clams
1/3 cup chopped onion
1/3 cup chopped celery
1 1/4 cup cream of celery soup
1 cup evaporated milk
1/2 tsp. salt
1/4 tsp. dill seed
2 Tbsp. butter
Cook potatoes in water for 10 minutes or until tender. Saute with onion and celery in butter until vegetables are tender. Add soup, milk, salt, dill, potatoes and water. Mix thoroughly. Heat to boiling then reduce heat and boil gently uncovered for 5 minutes. Makes 6 cups.
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CHICKEN NOODLE SUPREME
1 stewing chicken
1 bay leaf
1 tsp salt
1 cup half & half
1 can cream of mushroom soup
1 (10 oz) pkg frozen peas
1 medium onion
1 cup celery
1 (10 oz) pkg noodles
5 1/2 Tbsp flour
1 cup American cheese
Buttered cracker crumbs
Pressure cook chicken, onion, bay leaf, celery and salt until all are tender. Remove chicken; reserve 2 cups broth. Take chicken off bones. Cook noodles until tender in remaining broth. Add cream to reserved broth, thickened with flour. Stir in soup, chicken, cheese and peas. Top with buttered cracker crumbs. Bake for 30 minutes at 375 degrees. Makes 10 servings.
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OYSTER STEW
3 (8 oz) cans whole oysters (save juice)
2 stacks unsalted crackers
1/2 cup butter, melted
1/2 tsp Worcestershire sauce
2 cups sliced fresh mushrooms
2 1/2 cups milk
In bottom of 1 quart casserole place a layer of cracker crumbs; next--layer 12 ounces of oysters and 1 cup mushrooms; layer with crackers; 2nd layer of remaining oysters and mushrooms; top with a layer of crackers. Mix oyster juice with 1/2 cups melted butter and Worcestershire sauce and add to casserole--pouring over crackers. Cover with 2 1/2 cups milk. Bake for 1 hour at 350 degrees. (This is very much like scalloped or breaded oysters rather than soup or stew).
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POTATO SOUP
Cook 1/2 cup onion in 2 Tbsp butter. Add 4 medium diced potatoes, 1 1/2 tsp salt and 1 cup water. Cover and cook for 15 minutes. Blend 1/4 cup flour and 1 cup sour cream. Stir into potatoes. Add 2 1/2 cups milk. Heat through. This recipe multiplies easily.
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"KWIK" CHICKEN DIVAN
Cooked chicken or turkey
Fresh broccolo--cut up
Cream of chicken soup
Milk
Chicken bouillon cube (optional)
Cheese chunks (optional)
Seasoned bread crumbs--buttered
Dice chicken or turkey meat. Layer cut broccoli pieces on bottom of casserole dish. Top with diced poultry. Top this with cold cream of chicken soup that has been thinned with milk. (You may add cheese chunks for flavor at this time--or add on top of casserole after soup has been spread on). Top with seasoned, buttered crumbs. Bake at 350 degrees for 35 minutes or until done.
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DOWN EAST CHICKEN
2 (10 oz) pkgs frozen broccoli, cooked
Salt and pepper to taste
4 chicken breasts, cooked, boned and in small pieces
2 cans cream of chicken soup
1 cup mayonnaise
1 tsp lemon juice
1/2 tsp curry powder
1/2 cup shredded cheddar cheese
1/2 cup bread crumbs mixed with 1 Tbsp melted butter
1 1/2 cups cooked rice
Arrange broccoli in bottom of 2 1/2 quart casserole dish; season and place chicken on top. Combine mayonnaise, soup, curry powder, lemon juice and rice. Pour over chicken and broccoli. Sprinkle cheese on top then sprinkle on the buttered bread crumbs. Warm thoroughly in oven. Serves 6.
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SAVORY STUFFED CABBAGE
1 pound hamburger
1/2 cup chopped celery
1/2 cup chopped onion
1 1/2 cups cooked rice
1 8-oz jar Cheez Whiz
1/2 tsp dried sage
8 cabbage leaves, cooked
Brown meat and drain. Add celery and onion; cook until tender. Add rice, 1/2 cup process cheese spread and sage; mix well. Fill hot cabbage leaves with 1/2 cups meat mixture. Fold opposite ends of cabbage leaves over filling and roll up. Secure each roll with wooden picks, if necessary. Place in a 12x8 dish. Bake at 350 degrees for 20 minutes. Top with remaining cheese.
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FORGOTTEN CHICKEN
2 cups Minute rice
1 cup water
1 cut-up fryer
1 can cream of celery soup
1 can mushroom soup
1 pkg onion soup mix
Cover bottom of a buttered baking dish with raw rice. Heat together celery, mushroom soup and water; pour over rice and mix. Place cut up chicken over mixture and sprinkle onion soup over all. Cover dish with foil. Bake at 350 for 2 1/4 hours. Do not peek--it will brown!
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HAMBURGER POTATO DISH
1 pound hamburger
1 onion
1 can vegetables
1/2 cup water
1 can cream of mushroom soup
1/2 cup milk
4 medium potatoes
Brown hamburger and onions. Mix vegetables with water; mix mushroom soup with milk. Dice potatoes. Mix hamburger with soup and vegetables. Make alternate layers in baking dish. Bake 2 1/2 hours at 225 degrees.
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HOT DOG ENCHILADA CASSEROLE
1 pkg hot dogs
1 pkg corn tortillas
1 can chili
1 can enchilada sauce
1 onion (optional)
Grated cheese
Wrap a sliced hot dog filled with grated cheese and onion in a corn tortilla. If needed, use toothpicks to hold together. Fill a 13x9 inch pan with above. Pour chili and enchilada sauce and any extra cheese over top. Cover. Bake at 350 degrees for 40 minutes or until done. (You may put chili inside tortilla with the hot dog.)
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SOUR CREAM CHILI BAKE
1 pound hamburger
1 15-oz can pinto beans, drained
1 10-oz enchilida sauce
1 8-oz can tomato sauce
1 cup shredded American cheese
1 Tbsp instant minced onion
1 6-oz pkg corn chips
1 cup sour cream
1/2 cup shredded American cheese
In skillet, brown hamburger and drain. Stir in beans, sauces 1 cup of cheese and onion. Set aside 1 cup of corn chips; coarsely crush remaining chips. Stir these into meat mixture. Turn into 1 1/2 quart casserole. Bake covered at 375 degrees for 30 minutes. Spoon sour cream atop the casserole; sprinkle with the 1/2 cup cheese. Sprinkle reserved chips around the edge of casserole. Bake uncovered for 2 or 3 minutes. Serves 6.
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PASTIES
Filling: 3 lbs. hamburger; 3 or more medium potatoes, ground; 1 or more small onions, ground; 5 or more medium carrots, ground; salt and pepper to taste.
Dough: 4 - 4 1/2 cups flour; 1 Tbsp baking powder; 1 tsp salt--Sift these dry ingredients together and cut in 2 cups shortening until it resembles coarse crumbs. Add: 1 beaten egg in a cup measure; 1 Tbsp vinegar; water to fill rest of cup.
Mix water/egg mixture with flour until well mixed. Roll dough 1/8" thick; cut circles of desired size. Fill with meat mixture and fold over (wet edge of dough for tighter seal). Crimp edge with fork. Bake on cookie sheets at 400 until browned (after having pricked tops with fork).
* Bite size: Donut cutter with hole removed; bake 20 minutes.
** Luncheon size: 1 quart saucepan with lid; bake 30 minutes
*** Dinner size: 3 quart saucepan lid; bake 40 minutes
These may be frozen and reheated. You will need more than 1 recipe of dough for the filling.
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STUFFED BURGER BUNDLES
1 1/4 cups top of the stove stuffing mix
1/3 cup evaporated milk
1 pound hamburger
1 10-oz can cream of mushroom soup
2 tsp Worcestershire sauce
1 Tbsp ketchup
Prepare stuffing according to package directions. Combine meat and milk. Divide into 5 patties and pat into 6 inch circles on waxed paper. Put 1/4 cup stuffing into center of each--draw meat over stuffing to form ball. Place in 1 1/2 qt. casserole. Combine remaining ingredients and pour over meat. Bake uncovered at 350 for 45 minutes.
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TACO SEASONING
1/4 cup instant minced onion
2 Tbsp salt
2 Tbsp chili powder
1 Tbsp crushed dried red pepper
1 Tbsp instant minced garlic
1 1/2 tsp oregano
1 Tbsp ground cumin
1 Tbsp cornstarch
Combine all ingredients in a small bowl; stir until evenly mixed.
TACO FILLING
1 pound hamburger
1/2 cup water
2 Tbsp taco seasoning
Brown beef in skillet over medium heat. Drain. Add water and taco seasoning. Reduce heat and simmer 10 minutes, stirring occasionally. Makes enough filling for 8 - 10 tacos.
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BAKED MEATBALLS IN MUSHROOM GRAVY
1 pound hamburger
1/4 pound ground pork
1 medium onion, minced
1/2 cup cooked rice
1 egg, beaten
1 3/4 tsp salt
1/8 tsp pepper
allspice
1 cup bread or cracker crumbs
1 cup hot milk
1 can cream of mushroom soup
1 Tbsp bottled meat sauce
1 cup water
Combine meat, onion, rice, egg, 1 1/2 tsp salt, pepper, allspice, bread crumbs and milk; shape into golf ball sized balls. Place in 2 quart casserole. Combine soup and water with meat sauce and remaining salt and pepper. Pour over balls. cover and bake at 350 degrees for 1 hour and 45 minutes. Yield: 30 meatballs.
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HAMBURGER STROGANOFF
1/2 cup minced onion
1 clove garlic, minced
1/4 cup butter
1 lb hamburger
2 Tbsp flour
2 tsp salt
1/4 tsp pepper
1 8-oz can sliced mushrooms
1 can condensed cream of chicken soup, undiluted
1 cup sour cream
2 Tbsp minced parsley
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup; simmer uncovered for 10 minutes. Stir in sour cream. Heat through. Sprinkle with parsley. Serve with hot rice or noodles.
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TAMALE PIE
1 lb. hamburger
1 cup chopped onion
1 cup chopped green pepper
16-oz tomato sauce
12-oz can whole kernel corn, drained
1/2 cup chopped black olives
1 clove garlic, minced
1 Tbsp sugar
1 tsp salt
2 - 3 tsp chili powder
6-oz shredded American cheese
3/4 cup cornmeal
1/2 tsp salt
2 cups cold water
1 Tbsp butter
Cook meat, onion and green pepper in a large skillet until meat is slightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, sugar, the chili powder, salt and pepper. Simmer for 20 - 25 minutes or until thick. Add cheese; stir until melted. Turn into a greased 9x9x2 baking dish. Stir cornmeal and 1/2 tsp salt into cold water. Cook, stirring constantly until thick. Add butter; mix well. Spoon over hot meat mixture. Bake casserole in 375 degree oven for 40 minutes. Serves 6.
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